- Prep Time
- 15 mins
- Total Time
- 1 h
- Serves
- Serves 8
Ingredients
- 2 tbsp
- olive oil, divided
- 30 mL
- 2 cups
- diced onion, divided
- 500 mL
- 2 tbsp
- minced garlic, divided
- 30 mL
- 3 cups
- each diced carrots and beets
- 750 mL
- 2 tsp
- minced fresh ginger
- 10 mL
- 1 carton
- sodium-reduced chicken broth
- 900 mL
- 2 tsp
- chopped fresh thyme, divided
- 10 mL
- 1/2 tsp
- salt, divided
- 2 mL
- dash of pepper
- 1 tbsp
- balsamic vinegar
- 15 mL
- 3 tbsp
- sour cream
- 45 mL
- 1 tbsp
- Provençal pesto
- 15 mL
Method
Step 1
Heat 1 tbsp (15 mL) oil in each of two medium saucepans over medium heat. Add 1 cup (250 mL) onions to each pan; sauté until translucent, about 3 min. Add 1 tbsp (15 mL) garlic to each; cook for 1 to 2 min. Add carrots and ginger to one saucepan; beets to the other; cook, stirring, for a few minutes.
Step 2
Add half a carton of broth and 1 1/2 cups (375 mL) water to each pan. Turn up heat to medium-high and simmer for 35 min. or until vegetables are soft.
Step 3
Season both soups with thyme, salt and pepper. Working in batches, purée each soup separately, rinsing the blender or food processor in between to avoid colour transfer.
Step 4
Return both purées to their saucepans and add balsamic vinegar to beet soup. Warm over low heat 5 to 10 min. or until soups thicken. Serve by filling each bowl with half beet and half carrot soup. Garnish each bowl with 1 tsp (5 mL) sour cream and 1/2 tsp (2 mL) pesto.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of recipe):
- Calories:
- 120
- Fat:
- 5 g
- Saturated Fat:
- 1 g
- Carbs:
- 16 g
- Fibre:
- 3 g
- Protein:
- 3 g
- Sodium:
- 540 mg
- Potassium:
- 510
